*See Kitchen Notes for more information, links, or substitutions.
Tomatillos – The greener smaller tomatillos are the best if you can find them. They are more tart than larger ones which makes this salsa unique. Avoid the lighter, yellowish fruit if you can. They are riper which yields a “softer” salsa as opposed to a crispy salsa. The riper ones work great in a tomatillo sauce, but not in a salsa.
Tomatillos have a sticky, waxy film on the surface, so when you wash them, you might have to scrub a little harder than most fruit to remove the film.
I don’t roast the tomatillos because I love the tartness and texture of leaving them raw. Because I use the chopped raw tomatillos, there isn’t much liquid in this salsa; therefore, this could easily pass as a pico de gallo.
Roasted green chile – The amount you use depends on how hot the chile is and how hot you want the salsa to be. You can always substitute 1 to 2 tablespoons of fresh, minced jalapeno or pickled jalapeno as well as poblanos or your personal favorite green pepper.
Toasted cumin and coriander – Toast about 1/2 tsp. of each type of seed in a skillet, grind them together, then add 1/4 tsp. of the mix. Use the remaining seasoning in another dish during the week. OR you could make a big batch by making this Cumin Coriander Spice Mix.
Recipe author: MJ of MJ's Kitchen